Thursday, March 24, 2011

Thai Lettuce Wraps

(Serves 4)
1 boneless, skinless chicken breast, chopped into small pieces
1 tablespoon vegetable oil                               
2 tablespoons soy sauce                                 1 tablespoon sugar
2 tablespoons chopped onion                         ½ teaspoon grated ginger
1 ½ teaspoons lime juice                                370g cooked rice
½ teaspoon red pepper flakes                       8 large lettuce leaves
1 tablespoon minced coriander                      1 clove garlic, minced
1.   In large frying pan, heat oil. Add chicken strips. Sauté chicken until done and no longer pink.
2.   In large bowl, combine soy sauce, onion, sugar, coriander, lime juice, garlic, ginger and red pepper flakes. Mix well. Add cooked chicken. Place into the refrigerator for 30 minutes.
3.   Prepare (cook) rice according to package directions.
4.   Place lettuce leaves onto a serving plate. Place rice in a large bowl and chicken mixture in another bowl. Using lettuce leaves as wraps, top each one with about 2 tablespoons of the warm rice and a small spoonful of the chicken mixture (along with sauce). Wrap up and serve immediately.
Calories per serving: 191
Carbohydrates: 32g (grams) | Protein: 10g | Fat: 2g | Fiber: 1g
Tip: For extra crunch, add a handful of peanuts to the sauce. This will add an additional 51 calories and 4 grams of fat per serving.


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